Instructions

Finely chop the garlic. Add half of the juice of one lemon, mustard, and egg yolks, and whisk together. Slowly whisk in the extra-virgin olive oil till you achieve an emulsification. Be careful not to break it up. Whisk in ½ cup regular salad oil and slowly emulsify that as well. Add the anchovies and set aside.

Drain oil from the can of tuna. Roughly chop the capers, soaking them in water first if they’re salted, and add to the tuna. Add lemon plus salt and pepper to taste. Remove the silver skin from the pork tenderloin. Hand-roast it till medium rare. Let it rest and get cold. Slice it thin and against the grain. Add sunchokes to the set-aside mixture, then fold in the mayo; add salt and pepper to taste. Smear onto split-in-half focaccia, add sliced tenderloin, and top with a handful of arugula.
(Published 2012)